This month

This is my version of Pullum Frontonianum which translates to Chicken a la Fronto, so named for a Roman author of a lost treatise on agriculture. He won't mind at all that I've put my own take on it.
The ancient Romans cooked very much like Italian cooks do today or to be more precise, like Sicilian cooks. If you can imagine a contemporary Italian meal without tomatoes, eggplants, peppers, corn …